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  5. ›Distribution of Food and Supplies to BPS Schools

Boston Public Schools Department of Food and Nutrition Services·Massachusetts

Distribution of Food and Supplies to BPS Schools

Closes 10/5/2026$3M – $7MRequest for Quotation
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Description

Boston Public Schools’ Department of Food and Nutrition Services is seeking competitive quotes to provide food and related supplies to all BPS schools for a three‑year period. The contract will run from October 6 2026 through August 31 2029 and will be awarded to the lowest responsive bidder. Suppliers must be capable of delivering a broad range of food items and school‑supplies on a recurring schedule across the district. No multiple bids are allowed, and the process is conducted as a “Sell Event” within the BOSTN procurement portal. • Scope: Full‑service distribution of food items and school supplies to every public school in Boston. • Quantity: Single line item representing the total three‑year price; detailed quantities are embedded in the pricing sheet. • Delivery period: Oct 6 2026 – Aug 31 2029 (≈35 months). • Evaluation: Lowest responsive quote wins; no “best‑value” scoring. • Restrictions: Only one bid per vendor; edits to submitted bids are allowed before the deadline. • Contact: Juan Jose Lopera Tobon ([email protected]).

Attached files

The solicitation documents live at the source — open the bid source above to download them.

Contact

Juan Jose Lopera Tobon

[email protected]

Key dates

Opened
9/21/2026
Closes
10/5/2026
Duration
35 months

Last updated

Details

Type
Request for Quotation
Industry
Food and Beverage Services
NAICS
722310
Solicitation №
EV00017976

Budget estimate

$3,000,000 – $7,000,000

The RFP does not disclose a contract value. Based on typical district‑wide food service contracts for a city the size of Boston (over 100 schools) and a three‑year horizon, annual spend often ranges from $1 M to $2.5 M. Multiplying by three years yields an estimated contract value between $3 M and $7 M. Factors influencing the final amount include the breadth of the menu, volume of supplies, inflation adjustments, and any supplemental services (e.g., special diet items).

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